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Recipes Wiki


  • 1 1/2 cups chicken stock
  • 1 1/2 cups heavy cream
  • juce of 1 large lemon
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 8 oz of dry fettucine noodles, broken in half (I like to use Banza chickpea noodles)
  • 2 cups of cooked and shredded/diced chicken
  • 12 oz of shredded parmesan cheese


  1. Add broth, cream, lemon juice, garlic, salt, pepper, and noodles to the pot. Press down the noodles to make sure they are covered by the sauce mixture, but do not stir
  2. Place the chicken on top of the pasta
  3. Lock lid, set to Manual High for 7 mins
  4. Allow for natural release of pressure for 10 mins after cooking timer runs out, then do a quick release of remaining pressure
  5. Stir in parmesean cheese gradually
  6. Serve